Braised Kale

Flavorful and tender, this simple superfood will please any crowd!

4

Servings

25 Mins

Prep Time

35 Mins

Cook Time

Prep

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Prepare the Kale

Remove the tough stems from the kale leaves and then tear the leaves into large pieces. Set aside.

  • Kale3 bunches
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Cooking Steps

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1. Add the Oil while Preheating the Pot

Add the oil and preheat the pot to 300°F/148°C (medium-low).

  • Extra Virgin Olive Oil2 Tbsps.
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2. Add and Cook the Onions

Add the onion and cook for 2 minutes, stirring occasionally.

  • Yellow Onion(diced small)1 cup
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3. Add and Toast the Garlic and Chili Flakes

Add the chopped garlic and chili flakes to the onion and continue cooking for 30 seconds, stirring continuously.

  • Garlic Clove(finely chopped)2
  • Red Chili Flakes½ tsp.
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4. Add the Kale

The pot will be very full but the kale will wilt as it cooks.

  • Kale3 bunches
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5. Add the Chicken Stock and Salt

Add the stock and the salt, and cover the pot with a tight fitting lid.

  • Chicken Stock2 cups
  • Kosher Salt1 tsp.
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6. Braise the Kale

Reduce the heat to 220°F/104°C (low) and braise the kale for 25 minutes, stirring occasionally, always returning the lid back to the pot.

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7. Cook the Kale

Remove the lid and continue cooking for 4 minutes to allow any extra liquid to evaporate, stirring occasionally.

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8. Season the Kale

Stir in the balsamic vinegar and parmesan cheese.

  • Balsamic Vinegar2 Tbsps.
  • Parmesan Cheese(grated)½ cup
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9. Serve as Desired

Remove from the heat and serve immediately. You can garnish with additional parmesan cheese if desired.

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